Beancurd with Asian Celery

Name: Beancurd with Asian Celery (Tor Huu Pat Keun Chai)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil; 2 cloves garlic, crushed with a pinch of salt; 2 cloves garlic, crushed with a pinch of salt; 1 bunch (about 100 g/4 oz) Asian celery (discard any yellowing leaves and keep the roots for making stock); 1 bunch (about 100 g/4 oz) Asian celery (discard any yellowing leaves and keep the roots for making stock); 100 g (4 oz) soft beancurd (tofu), rinsed in water; 100 g (4 oz) soft beancurd (tofu), rinsed in water; 30 mL (2 tablespoons) oyster sauce; 30 mL (2 tablespoons) stock or water; 30 mL (2 tablespoons) stock or water; 1 teaspoon white (granulated) sugar

Tor Huu Pat Keun Chai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

ALWAYS USE THE soft-textured variety of beancurd — its silken texture contrasts with the crispness of the celery. There is no need to chop the beancurd in this recipe as the action of stir-frying will break it up.

Ingredients

30 mL (2 tablespoons) safflower oil
2 cloves garlic, crushed with

Asia
Thailand
Main course
Vegan
South East Asia

Method

In a wok heat the oil over a high heat, add the salted garlic and fry until golden. Add the celery and fry until it wilts, then add the beancurd and oyster sauce. Add the stock or water, and the sugar, and stir. Remove from the heat and serve.